Course Information

Course Code: SIT31121
CRICOS Code: 109724C
Duration: 1 year (full time)
Training Delivery:
Sydney Campus @ 552 George Street, Sydney, NSW 2000, Australia, OR
Employment Based (conditions apply)
Mode of delivery: Blended delivery methods, including face-to-face learning, live virtual classrooms, eLearning, and/or work placement.

Course Overview

This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare Asian food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities. This qualification provides a pathway to work as a cook in organisations where Asian food is prepared and served, including restaurants, hotels, clubs, pubs and cafés.

Entry Requirement

There are no entry requirements for this qualification defined in the training package, Evolution requires additional:

-International students must be a minimum of 18 years of age and English proficiency of IELTS 5.5 or equivalent.

-Language Literacy and Numeracy (LLN) level is assessed during the Orientation Session or after students agree to commence their course(s).


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For domestic students, due to individual circumstances, there can be variations in what and how one pays for their course. However, there are payment options available with course fees.

Additional information about Fees, Charges and Refund can be found here.

Career Pathways

Graduates will have the ability to work in a range of kitchens in either traditional Asian and or Fusion cuisine environments with confidence and a level of professionalism that will lead to a fruitful career.

Course Structure

This course requires the completion of 24 units of competency including 17 core units and 7 elective units.

Core Units

SITHASC020 Prepare dishes using basic methods of Asian cookery
SITHASC021 Prepare Asian appetisers and snacks
SITHASC022 Prepare Asian stocks and soups
SITHASC023 Prepare Asian sauces, dips and accompaniments
SITHASC024 Prepare Asian salads
SITHASC025 Prepare Asian rice and noodles
SITHASC027 Prepare Asian cooked dishes
SITHCCC023 Use food preparation equipment
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC043 Work effectively as a cook
SITHKOP009 Clean kitchen premises and equipment
SITHKOP010 Plan and cost recipes
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXHRM007 Coach others in job skills
SITXINV006 Receive, store and maintain stock
SITXWHS005 Participate in safe work practices

Elective Units

SITHASC030 Prepare sashimi
SITHASC031 Prepare sushi
SITHASC029 Prepare Japanese cooked dishes
SITHASC032 Produce Japanese desserts
SITXCOM007 Show social and cultural sensitivity
SITXFSA007 Transport and store food
SITXINV007 Purchase goods


For international students, this course is registered and approved with the work component as listed on


  • Duration 1 Year
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